Dry mix for whipped toppings

Abstract

A dry mix for making a whipped topping when combined with cold milk or water is produced by dry blending a spray dried, encapsulated fat, a sweetener and particles of a hydroxypropyl cellulose gum. The prepared topping has excellent texture, an absence of off-flavors and a relatively low level of the hydrocolloids stabilizers.

Having thus described the invention what is claimed is: 
     
       1. A dry mix which is able to be combined with cold water or milk and whipped into a stable, foamed topping comprising a dry blend of (1 ) an encapsulated, spray dried fat component and (2) a hydrocolloid stabilizer comprising unhydrated hydroxypropyl cellulose, and wherein the encapsulated fat component includes fat, carbohydrate encapsulating agents, proteinaceous encapsulating agents and emulsifying agents. 
     
     
       2. The dry mix of claim 1 wherein the encapsulated fat component is essentially free of hydrocolloid stabilizers. 
     
     
       3. The dry mix of claim 1 wherein the level of hydroxypropyl cellulose totals less than 2.5% by weight of the fat contained in the dry mix. 
     
     
       4. The dry mix of claim 1 wherein hydroxypropyl cellulose is essentially the only hydrocolloid stabilizer contained in the mix. 
     
     
       5. The dry mix of claim 1 wherein the hydroxypropyl cellulose is hydroxypropyl cellulose and/or hydroxypropyl methyl cellulose. 
     
     
       6. The dry mix of claim 1 wherein the level of hydroxypropyl cellulose is from 0.6% to 2.0% by weight of the fat contained in the dry mix. 
     
     
       7. The dry mix of claim 1 wherein a sweetener is a component of the dry blend. 
     
     
       8. The dry mix of claim 7 wherein the sweetener is sucrose. 
     
     
       9. The dry mix of claim 7 wherein the sweetener is aspartame. 
     
     
       10. The dry mix of claim 1 wherein the dry-blended hydrocolloid stabilizer consists essentially of unhydrated hydroxypropyl cellulose.